This study investigated the effects of steaming on physicochemical properties and structure of tartary buckwheat flour. The color parameters and pasting properties of tartary buckwheat flour before and after steaming were measured, and mechanisms of changes in starches and protein structures were also revealed. The results showed that steaming increased the particle size of the flour slightly, while starches had decreased crystallinity and short-range ordered structure. Moreover, some α-helix and β-sheet conformations of proteins in the flour transformed to random coils. Furthermore, steaming decreased the brightness and redness values of the flour, while the whiteness and yellowness values increased. In addition, steaming decreased the peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity of the flour, while the pasting temperature increased. In conclusion, steaming partially gelatinized starches and deformed proteins in tartary buckwheat flour, which improved the color of the flour as well as the stability of the paste.
LI Rui
,
LI Yunlong
,
HOU Liran
,
LIU Xiaoqing
,
TANG Shangwen
,
HUO Yinqiang
. Effects of steaming on physicochemical and structural properties of tartary buckwheat flour[J]. Food and Fermentation Industries, 2019
, 45(13)
: 148
-153
.
DOI: 10.13995/j.cnki.11-1802/ts.019047
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